Abstract The complex admittance and dielectric spectra of whipping creams were determined in the frequency range of 200 Hz to 2 MHz, and dielectric properties also of 0.2 GHz to 8.5 GHz at 298.15 K. The admittance spectra were fitted with appropriate equivalent circuits, subtracting dielectric constant and direct current conductivity. The electrical and dielectric properties are discussed in terms of the macro-component content of whipping cream (i.e., water, lipid, protein, carbohydrate).

中文翻译：

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鲜奶油的电导纳和介电特性

摘要 在 200 Hz 至 2 MHz 的频率范围内确定了搅打奶油的复导纳和介电谱，以及在 298.15 K 下 0.2 GHz 至 8.5 GHz 的介电特性。导纳谱拟合适当的等效电路，减去介电常数和直流电导率。电气和介电特性根据搅打奶油的宏观成分含量（即水、脂质、蛋白质、碳水化合物）进行讨论。